Plum - Pat Chun International Limited

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The Chinese plum blossoms in the winter and bear fruits. The fruits are commonly called “Apricot”.


Different types of plums
White Plums: Salt-pickled unripen fruits
Green Plums: Sugar-pickled unripen fruits
Smoked Plums: Smoked half-ripen fruits have certain medical benefits. Ingredient of sour plum soup
Apricots: Ripen fruits
Chan Pei Plums:Half-ripen fruits pickled by sugar or salt


 Nutritional value of plums
Chinese plums are rich in alpha hydroxy acids (like citric acid and malic acid), minerals (like calcium, phosphorus and potassium) and vitamins B1, B2 and C.

Benefits of eating plums
1. Revive energy and boost immunity
Citric acid help remove lactic acid in muscles so that tiredness is alleviated. Amino acids and antioxidants and minimize the harmful effects of free radicals.
  2. Improve beauty
Malic acid helps slough off dead skin cells and promote skin cell renewal.
 3. Quench thirst
Chinese plums stimulate secretion of saliva and gastric acid, which facilitate food digestion.


Pat Chun & Plum Sauce
Plum Sauce is called “Chinese Jam” which preserves the fruit's full flavor while adding a hint of sweet and sour.
Pickled Plums gives sweet and sour taste. It can be cooked with spareribs and stewed ducks.